About Me

Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, August 30, 2011

Whew! I thought I might have to blog via my phone and my phone is NOT smart.

But my super internet genius and all around nice guy brother saved the day. It was almost day, too. I think he left at midnight. In a way this makes me feel less like an idiot. I had pictured him walking into the house, making two quick mouse strokes, switching out a cable and shaking his head at me. But he had to work hard to prove his geniusity. (Yes, spell check, another made up word.) And I, being who I am and all, will hijack this and use it to make myself feel better about my own skills. Win. Win. Win. Win.

My brother is not Vegan but he ate a Vegan feast with us and went back for seconds and made appreciative noises. My friend gave me her fabulous tortilla recipe which I have souped up. It will make about 16 small fajita sized tortillas or 8-10 bigger ones.

Super Genius Tortillas

4 Cups flour1/2 Cup fat (not oil) (I used Coconut Oil but would use half coconut oil and half Earth Balance to cut down on hint of Coconut taste in future batches)1/3 Cup Veggie Broth (LESS 2 TBSP and add 2 TBSP of Lime for an extra flavorful kick)1/3 Cup Warm Water1/2 teaspoon saltSpices -- I added dried cilantro (2 tsp) and 3 cloves of garlic (I added, actually only 1 tsp cilantro and 2 cloves of garlic and it just wasn't enough kick but if you want slight, slight hints of flavor you could back off a bit.)

Liquids, fat, seasonings dumped in food processor and spin it. Add flour and mix it until dough forms. (Can do by hand. add spices and dry ingredients, (put minced garlic in with liquid) cut in fat until it is a coarse meal - add liquid and mix until dough forms. Then knead about three minutes (you will need extra flour if it's sticky).

Then let dough rest. Either in a blob or in smaller balls. 8-10 for large tortillas, 16 for small little guys. Give it half an hour at least.

Heat a skillet. Roll blobs into flat disks. Cook one side, flip cook the other. Depending on how hot the flame (med) or how thick your tortillas, a minute or less on each side. They will lose their gloss and get "cook" marks. They may puff a bit, and that's totally great. Cook until you are satisfied with the way they look. Slide in between towels in glass baking dish/stoneware and keep in a warm oven (170 degrees) until you are ready for them.